Almond Nut Milks Once upon a time, milk was teeming
with life forces. Today, supermarket milk is a brew of hormones,
chemicals, DDT, fungicides, defoliants and radioactive fallout,
produced by artificially inseminated creatures forced to stand
around in muddy feed lots all day long. Here's a nutritious
alternative you can easily prepare. All you need are raw almonds,
some ingredients you can easily find in natural food stores,
and a blender. Drinking nut milks prepared with organic almonds
and almond butter is one taste-pleasing way to support the
health and development of teeth, bones and muscles. These
recipes are adopted from Not Milk... Nut Milks by Candia Sea
Cole, Woodbridge Press, Santa Barbara, 1990.
Sweet Almond Milk 1/3 cup soaked Living Tree almonds
1 tbs. flax seeds
2 tbs. honey
3 to 3-1/4 cups spring water
Banana Almond Milk 1/3 cup soaked Living Tree almonds
1 tbs. flax seeds
1-1/2 tbs. fresh Living Tree almond butter
1/3 cup ripe banana
1-1/2 tbs. honey
1/2 to 1 tsp. vanilla extract
3 to 3-1/4 cups spring water
Apple Ginger Almond
Milk 1/3 cup soaked Living Tree almonds
1 tbs. flax seeds
2/3 cup organic apple (peeled and cut)
1/4 tsp. ginger powder (adjust if desired)
1 tbs. honey
3 cups spring water
Soak 1/3 cup raw almonds in spring water overnight. Drain
and discard the soak water. Grind the flax seeds in an electric
seed or coffee grinder. Put ingredients in a blender and blend
until creamy smooth.
Apple Fruit Harvest
Pecan Milk 1/3 cup soaked Living Tree almonds
1 tbs. flax seeds
2/3 cup dried apples
1/2 tsp. cinnamon powder
1/4 tsp. anise powder
3-1/2 cups spring water
1-1/2 tbs. honey (optional)
Soak 1/3 cup raw pecans and 2/3 cup dried apples in spring
water overnight. Drain and discard the soak water. Grind the
flax seeds in an electric seed or coffee grinder. Put ingredients
in a blender and blend until creamy smooth.
Please note: Nut Milks are best drunk as soon as they are
prepared. Refrigerate any unused portion. If still unused
after 3 days, feed to the earthworms in your compost pile!
Living Tree Energy
Soup The inspiration for this comes from
several of sources. First, there is the excellent booklet,
Nature's Healing Grasses that appeared some 30 years ago.
It was written by H.E. Kirschner, a physician who was able
to heal people afflicted with serious illness by putting one
and all on a simple regimen: They would prepare a "green"
drink" at least once a day. It consisted of several of
greens, including "weeds" like malva, purslane and
lambs-quarters, as well as cultivated greens like parsley.
These were put in a blender and blended with pineapple juice.
The mixture was drunk immediately after preparation.
I call it an "energy soup" because
in my experience it is easily digested and has the effect
of enhancing one's aliveness and well being. We've been preparing
"energy soup" at Living Tree Community for over
a decade.
We serve it at every meal. Here's our basic recipe:
3 carrots sliced thinly or diced
2 beets sliced thinly or diced
1 apple or cucumber (in season) diced
Chopped parsley, celery, kale, collards, arugula, endive,
spinach, cabbage, cilantro, chard and lettuce (your choice)
Avocado
Lemon juice
Put the mixture into blender. Add spring
water or freshly made carrot juice. If you want to supercharge
the drink, add a handful of wheatgrass. Blend into a thick,
smooth "soup". Serve immediately. One variant is
to grind in a seed mill or coffee grinder some flax, sesame,
sunflower, pumpkin or chia seeds and toss it in. Another variant
is to add a chopped apple.
Cream of Mushroom
Soup Delicious as either a soup or a gravy.
Can be gently heated (make sure it doesn't get warmer than
118 degrees Fahrenheit, which is warm, not hot to the touch)
and served over nut or vegetable loaves. Because of its richness,
1/2 cup is a sufficient portion.
1/4 cup almond butter or tahini
1 1/2 cups quartered mushrooms
1 to 2 T Chopped onions
1 tsp Bragg's
1 pinch sea salt 1/2 cup water
4 tsp minced mushrooms
In a blender, combine the almond butter,
quartered mushrooms, onions, parsley, Bragg's, salt and water.
Blend until smooth. Pour into a serving bowl. Top with the chopped
mushrooms. Yields 1 cup.
Everybody's
Favorite Celery-Cilantro Soup Adapted from a recipe from the Live
Food Factor by Susan Schenck.
1 bunch celery (about 8 stalks)
1 bunch cilantro
1 bunch fresh dill
1 cup Living Tree Alive Olive Oil
1/2 cup Living Tree raw almond butter or raw tahini
3 cloves garlic
1-2 T unpasteurized mayo
1 T nama shoyu
1/4 cup lemon juice (if not available, raw apple cider vinegar)
8 cups water
Blend in a K-Tec or Vita-Mix, adding a
little of the ingredients at a time until creamy. This is
a big hit everywhere I have taken it. I always get requests
for the recipe! If you want to make it creamier, simply add
more celery stalks and a little more almond butter or olive
oil. Serves about 10.
The Live Food Factor by Susan Schenck
This book deserves to be a classic. It is well researched
and provides answers to questions people so often ask..It
is the best compendium we've seen on alive food.We hope to
do a review in our next issue. Copies may be ordered by writing
to Susan at livefoodfactor@yahoo.com
Carrot and Almond
Soup 1/2 cup almonds, soaked 8-12 hours
1 1/2 carrot juice
1 small clove garlic, chopped
2 tsp chopped parsley
1 tsp Bragg's
Squeeze of lemon juice
Alfalfa sprouts
Handful of corn
In a blender, combine almonds and carrot
juice, blend thoroughly. Add garlic, parsley, Bragg's and
lemon juice. Blend until smooth. Pour into serving bowls,
garnish with alfalfa sprouts and corn or bits of onion. Serves
2.
Almond creamy soup
base for 100 soups This is a fantastic Soup base that
can be used to create numerous wonderful soups
1 Cup Sunflower Seeds, soaked overnight & rinsed to release loose husks
Place all ingredients save the last three into your food processor fitted with the “S” blade attachment.
Process until tomatoes and dates are mostly broken down.
Blend all above ingredients until emulsified.
Store in a dressing container or Mason jar for up to 3 weeks.
Delicious on any salad, steamed veggie, or quinoa.
Makes 4 Cups
1/2 Cup soaked/drained/rinsed cashews
1/2 Cup coconut creme
2 Cups filtered water
1.5 tsp salt
1.5 med. clove garlic
3 Medjool Dates
1tsp cumin
1/2 tsp. cinnamon
1Tbl + 1 ? tsp. curry powder
1/8 tsp cayenne pepper
2 Tbl. lemon juice
Blend in you high speed blender until smooth.
Enjoy over raw or steamed veggies, a warm grain, or any other purpose your heart inclines you towards.
Yum!
Coconut
Cream Kelp Noodles by author: Dorit of SerenitySpaces.org
Suggested serving: 4 servings
2 packages of Kelp Noodles, rinsed
4-5 small cucumbers, cubed
3 Tablespoons Living Tree Community Foods Coconut Cream
1 Tablespoon wheat free, low sodium Tamari (optional)
Dash Cayenne pepper ( to taste)
Dash celtic Sea Salt or Himalyan salt to taste
1 tsp lemon juice
Mix everything together ina a large bowl before serving
Israeli
Salad by Master Raw Food Chef Dorit of Los
Angeles
available in the book Celebrating Our Raw Nature
Serves 5-6
4 cucumbers, diced
4-5 large tomatoes diced
1 red bell pepper, diced
2 radishes, diced really fine
1/2 cup black olives from Living Tree Community Foods, piths
removed and diced
2 Tablsepoons Olive Oil from Living Tree Community Foods
1 lemon, juiced
1 tablespoon scallions, diced
1/4 teaspoon garlic, diced
1/4 tsp ginger, diced
Pinch of cayenne pepper
When chopping the cucumbers and tomatoes, be sure to keep
the seeds and juice and include that in the cups. Place all
the ingredients in a large salad bowl and mix well. Allow
this to sit for about 30 minutes before serving. (Can place
in the refrigerator for the full 30 minutes if desired)
Holiday Sprout
Salad by Master Raw Food Chef Dorit of Los
Angeles
Serves 3-4
3-5 cups sunflower sprouts, freshly harvested
1 cup pea sprouts, freshly harvested
1 cup bean sprouts
1 cup diced finely diced cranberries, pre-soaked in orange
juice and Living Tree Raw Agave
1 cup cubed fresh papaya
1/2 cup hiziki seaweed, soaked beforehand
Place all the sprouts, cranberries shredded mango and papaya
as well as the seaweed in a medium sized glass salad bowl
or bamboo salad bowl.
Dressing
1 cup celery juice, freshly made 1/4 cup Living Tree Black
Sesame Tahini
3-5 dates, piths removed, or 1 Tablespoon Living Tree Raw
Agave
1-2 Tablespoons Apple Cider Vinegar
dash celtic sea salt (optional)
dash cayenne pepper
Mix all the ingredients in a blender until the desired taste
and a creamy consistency are achieved. Adjust the amount of
vinegar and cayenne pepper to taste.
Pour over the sprout salad. Toss well and serve.
Hippocrates Nut
and Seed Loaf 1 cups walnuts
1/2 cup almonds (or pine nuts)
1 cup sunflower seeds
1/2 cup filberts
1/2 bunch scallions, coarsely chopped
1 clove garlic
1 carrot, coarsely chopped
1 zucchini
1/4 bunch cilantro
1/4 bunch basil
1/4 bunch parsley
juice of 1 lemon
Dulse flakes to taste
Red pepper rings for garnish
1 head romaine or green leaf lettuce
Run the nuts and seeds through a Champion
juicer using the blank plate
Mix the nut/seed butter in a bowl
Finely chop the vegetables in a food processor
Mix all ingredients in a bowl, adding dulse to taste
Server on a bed of lettuce on a platter with red pepper garnish
Walnut Curry
Pate 3 cups soaked walnuts
3-4 stalks of celery (include some of the leaves, they add
lots of flavor)
1 red or yellow bell pepper
1 small onion (or 1/4 cup)
1-2 garlic cloves
1 cup fresh basil
handful fresh cilantro (1/2 to 3/4 cup)
small handful of fresh dill (1/4 cup)
3/4 tsp. of hot Jamaican curry powder (use more or less to
your individual taste-if you can't find Jamaican curry, use
another curry powder)
Nama Shoyu and.or Celtic sea salt, to taste
Chop the celery into 1-inch pieces to cut
the strings; otherwise you might get long strings in the pate.
Put walnuts and celery through a Champion or Green Power juicer
with the juicer blank (homogenizer) in place. Set aside in
a bowl.
Process the rest of the ingredients, except
for the spices, in a food processor utilizing the "S"
blade, until chopped very fine. Add this mixture to the homogenized
walnuts and celery in the bowl. Add spices and mix together
well.
Form into an attractive loaf. Garnish with
walnut halves; you could put a line of them right over the
middle of the loaf. Serve with crudite.
Serves 4, Keeps for up to 3 days in the
refrigerator.
Almond-Beet Nut
Roll 1 lb. almonds
1 cup pecans
4 tbsp. beets (approx. 1/2 of med. beet) measure after grinding
3-4 cloves garlic
1 scallion
4 tbsp. powdered thyme
2-3 tbsp. olive oil (extra virgin)
2-3 tbsp. Nama Shoyu
1/8-1/4 cup filtered water
5-6 1 ft. square pieces of Saran Wrap
Grind almonds and pecans as finely as possible in a food processor
using the "S" blade. Set aside in a bowl. Chop beet
into 4 pieces and also grind as finely as possible in the
food processor. Set aside in a separate bowl.
Add olive oil into the ground nuts and stir meditatively with
your fingers until thoroughly mixed. It should be the texture
of corn meal. Next, stir in the powdered thyme and blend with
fingers until evenly distributed. Mince garlic and scallions,
add into mixture and again blend with your hands. Next blend
in 4 tbsp. of the finely ground beets and the Nama Shoyu.
If the mixture is too dry, add a little water to get a dough-like
consistency. Knead the mixture until all the ingredients are
evenly distributed.
Now your ready to roll: Use a small kitchen scale to weigh out 1/4 lb. pieces
of the mixture.
Place each 1/4 lb. piece of the mixture onto a 1-ft. square
piece of Saran Wrap. Form each piece into a cylindrical shape
at one end of the plastic wrap, leaving an inch of plastic
on either side. Then roll the plastic tightly around the mixture
and with both hands grasp both ends of the roll and twist
simultaneously until the roll is tightly compressed, like
a sausage.
For storage, place the rolls into a plastic container about
the same width as the rolls, so the rolls hold their shape
with the aid of the container. Refrigerate. When ready to
serve, remove plastic and slice.
Mock Black Ink
Pasta with Pesto 1 package hiziki filtered
3 tomatoes diced
Soak the hiziki in filtered water, enough to cover, for 30
minutes. Rinse 3 times and drain well. Dice the tomatoes and
set aside
Pine Nut Pesto:
1 cup pine nuts, soaked and rinsed (soak a few extra to sprinkle
on top)
4 1/2 cups fresh basil, gently packed (remove stems and discolored
leaves)
1/2 cup fresh mint leaves, gently packed
3 medium to large garlic cloves, finely chopped
4 1/2 tbsp. olive oil (extra-virgin)
1/2 of a slightly rounded tsp. Celtic sea salt
approx. 3 tbsp. filtered water
While the hiziki is soaking, make the Pine Nut Pesto. Start
by butting the garlic into the food processor with the "S"
blade running. Then add in the pine nuts, followed by basil
and mint, Celtic sea salt and Nama Shoyu. Add in the oil and
water last. Process until smooth.
Set aside 1 cup of hiziki and 1/2 cup of
pesto for garnishing. Toss the remainder of the hiziki "pasta"
with t the remaining Pine Nut Pesto. When serving, put the
tossed "pasta" in the center of the plate and surround
it with the reserved plain hiziki. Add extra dollops of pesto
on top. Sprinkle with diced tomatoes, extra olive oil and
extra soaked pine nuts. Garnish with mint and basil leaves.
Serves 4. Keeps for 2 days in the refrigerator.
Veggie Burgers 1 cup almonds, soaked 12-48 hours
and blanched
1 cup sunflower seeds, soaked 6-8 hours and rinsed
1 beet
1 red bell pepper
1 red onion
1 zucchini
2 carrots, finely grated
2 stalks celery, finely chopped
1/4 cup fresh basis, finely chopped
1/4 cup fresh parsley, finely chopped
2 T Bragg Liquid Aminos
2 tsp flax oil
2 T lemon juice
Process almonds, sunflower seeds, beet
red bell pepper, onion and zucchini through a Champion Juicer
using the solide plate or a food processor with the "s"
blade. Mix in remaining ingredients. Form into round burgers
and place on a dehydrator tray with a teflex sheet. Dehydrate
at 105 degrees for 4 hours, turn burgers over and remove teflex
sheet. Continue dehydration for 4-6 hours, or until desired
moisture is obtained. These burgers are delicious wrapped
in large lettuce leaves with sprouts, tomato, and avocado.
Mock "Tuna" 1 cup almonds, soaked 12-48 hours
and blanched
1 cup sunflower seeds, soaked 6-8 hours and rinsed
1/4 cup sesame seeds, soaked 6-8 hours
1/2 cup celery, chopped finely
1/2 cup red onion , finely chopped
1/2 cup parsley, chopped
2 tablespoon lemon juice
1 tablespoon Bragg Liquid Aminos
1-2 teaspoons kelp powder
Process almonds, sunflower seeds, and
sesame seeds in a Champion Juicer using the solid plate or
in a food processor using the "s" blade. Add remaining
ingredients and mix well.
Nut Pate 1 cup almonds, soaked 12-48 hours
and blanched
1 cup pumpkin seeds, soaked 6-8 hours
1 cup sunflower seeds, soaked 6-8 hours and rinsed
1/4 cups sesame seeds, soaked 6-8 hour
3 stalks celery, finely chopped
1 leek, finely chopped
1 red bell pepper, finely chopped
2 tablespoons lemon juice
1 tablespoon Bragg Liquid Aminos
1-2 tablespoon kelp powder
Process almonds, pumpkin seeds, sunflower
seeds, and sesame seeds in a Champion Juicer using eh solid
plate or in a food processor using the "s" blade.
Add remaining ingredients and mix well.
Nutloaf 1 cup almonds, soaked 12-48 hours,
blanched
1 cup hazelnuts, soaked 6-8 hours
1 cup sunflower seeds, soaked 6 hours and rinsed
1" piece fresh ginger 4 stalks celery, finely chopped
1 carrot, finely grated 1 red bell pepper, finely chopped
1 yellow squash, finely chopped
1/4 cup parsley, finely chopped
1 tsp Bragg Liquid Aminos
1 tsp marjoram
1/2 tsp coriander
Process almonds, hazelnuts, sunflower seeds, and ginger through
a Champion Juicer using the solid plate or a food processor
using the "s" blade. Add remaining ingredients and
mix well. Form into a nut loaf and refrigerate for 1 hour.
Serve on a bed of your favorite sprouts.
Fumi's Sundried
Tomato Pate 1 cup soaked almonds or sunflower
seeds-sprouted
8-10 soaked sundried tomato pieces
1 stalk celery
2 teaspoons extra virgin olive oil
1 tablespoon minced onion
2 tablespoons fresh basil minced
1/2 teaspoon celtic sea salt
Process everything except basil in a food
processor with the "S" blade.
Add basil at end. Decorate.
Dorit's
Living Pasta This recipe is from Master Chef Dorit's
Recipes For Life to be released in 2007.
2 medium sized tomatoes (locally grown)
6-8 black sun dried, Living Tree olives, pitted then diced
Sprig of fresh oregano (or 1tsp of dried oregano)
2 tbs Living Tree Coconut Dream
1 tsp Living Tree Alive Olive Oil
1 tsp lemon juice (freshly squeezed)
Dash Himalayan Pink Crystal Salt
Dash turmeric
Method of Preparation- Using a Spirooli or
Saladacco Machine, cut zucchini in long strips, resembling
spaghetti. Place in a large mixing bowl. Cut tomatoes in quarters,
and add to bowl. Add the rest of the ingredients and mix.
Toss several times before serving in pasta bowls and give
thanks to Living tree Community Foods for supplying us with
these amazingly nutritious and scrumptious ingredients.
Gratefully
Dorit, Vegan Living Foods Chef
Author, Celebrating Our Raw Nature
Dorit's
Alive Winter Porridge This recipe is from Master Chef Dorit's
Recipes For Life to be released in 2007.
1 cup wild rice (soaked) from Living Tree
Community
1 cup raw macadamia nuts
1/2 cup coconut flakes or Coconut Dream from Living Tree Community
Foods
2-3 dates, pitted
2 cups cashew milk
Method of Preparation- Rinse rice thoroughly.
after soaking Put in a powerful blender with the rest of the
ingredients and pulse. 2-3 times only. Serve in a cereal bowl
and garnish with winter fruits if desired, finely chopped
and serve immediately.
Cashew Milk
1/2 cup Living Tree Community Foods Cashew Butter
2-4 cups Water
Mix thoroughly in a very powerful blender.
Gratefully,
Dorit, Vegan Living Foods Chef
Author, Celebrating Our Raw Nature
Alive
Nutty Seed Veggie Burger This recipe is from Master
Chef Diana Hirsch.
½ cup Living Tree Community
Walnuts, Soaked 8 hours or overnight, dehydrated
½ cup Living Tree Community
Pumpkin Seeds , Soaked 8 hours or overnight, dehydrated
½ cup Living Tree Community
Sunflower Seeds, Soaked 8 hours or overnight, dehydrated
2 cups Cabbage, Shredded
½ cup Carrots, Shredded
½ cup Beets, Shredded
½ cup Spinach, Chopped/Packed
(about 2 cups of leaves)
¼ cup Onion, Diced
1 tsp Garlic, Pressed
2 tsp Poultry Seasoning*
1 tsp Himalayan Salt
6 tbsp. Living Tree Community Golden
Flax Seeds, Ground
Please note: All nuts and seeds measurements
are before soaking, and dehydrating. Vegetable measurements
are after shredding and dicing.
Pulse walnuts, pumpkin seeds, and sunflowers seeds all
together in the food processor with the S-blade until
nuts and seeds are chopped. Be careful not to over process
and turn into powder! Place in large bowl.
Individually shred or process each of the following vegetables;
measure and put each item in bowl with nuts and seeds
as you finish: Shred cabbage, carrots, beets, in food
processor with shredding blade. Pulse spinach in food
processor with S-blade until you have reached a nice small
shred. Do the same with the onions in the food processor
until you reach a small dice.
Add garlic, poultry seasoning and salt, mix. Add almond
butter and mix again, you will need to do this with your
hands to get everything blended well. Add golden flax,
and integrate until throughly blended.
Scoop 1/3 cup of mixture and place on unlined dehydrator
sheets. Shape into patties that are about 1/4 inch thick.
Dehydrate at 115 degrees for approximately Dehydrate for
4-6 hours. Serve on lettuce leaves garnished with sprouts,
sliced avocados, and tomatoes.
*Please note, Poultry Seasoning is
a Vegan seasoning. It is sage, thyme, onion, marjoram, black
pepper celery seed and cayenne. You can find it in the spice
aisle of your favorite health food store. The brand I am using
is Simply Organic.
Variations: This versatile burger can
be made by using different ingredients in your recipe: Experiment
with your own creations or try:
“Cheese” Burgers:
Add two tablespoons of Nutritional Yeast
Spinach Mushroom Burgers:
Add 1/2 cup more chopped spinach along with 1/2 cup diced
mushrooms
Celestial Burgers can also be crumbled
and used as taco meat inside a lettuce wrap or your favorite
raw tortilla
Sea Love
Salad 6-8 Servings
This delicious seaweed salad is just the
right combination of vegetables, fruits and seeds to make
it full of essential nutrients and surprisingly filling, due
to the nature of the Silky Sea Palm!
Ingredients:
1/2 ounce dried silky sea
palm.
1 tomato, fresh chopped
2 leaves kale, chopped very finely
1/2 red bell pepper, chopped
3 tablespoons sauerkraut
1 clove garlic, chopped
1/3 cup Living Tree
hempseeds
8-10 Living Tree olives,
pitted and chopped
1/3 cup Living Tree
sun dried tomato, chopped and soaked
2 tablespoons lemon juice
pinch Royal Himalayan Pink
Crystal Salt or dash of Nama Shoyu soy sauce
1 avocado, chopped
optional: green onion, cilantro, basic
or oregano as spices.
Directions:
Cut or break 1/2 ounce silky sea palm
into small pieces and soak in just enough water to cover
sea weed.
Combine tomato, kale, red bell pepper,
sauerkraut, garlic, hempseeds, sundried tomato, olives,
lemon juice and salt or Nama Soyu in 2 quart mixing bowl.
Drain the silky sea palm
and add it to the salad mix. (The soaking water can be added
to soup stock, or used as an alkalinizing drink)
Add the chopped avocado and mix gently.
Store in refrigerator for up to 3 days.
Master
Live Food Diana Hirsch creates Black Sesame Kaffir Lime Chia
Bread or Crackers
Blend soaked black sesame seeds, grated
daikon radish, miso, sesame oil, garlic, dates, kaffir lime
leaves and salt in food processor until blended. Scrape
sides of bowl and make sure all ingredients are well incorporated.
Add chia, hulled sesame seeds and water
and pulse gently until water is mixed in. Add carrots, and
parsley pulsing into mixture again gently. (You don't want
to lose their color, but you want them mixed in.)
Transfer 1/2 of the mixture onto one
teflex lined dehydrator tray. Spread until smooth. Repeat
with remaining half.
Dehydrate sheets at 115 degrees for
three hours. Flip each sheet onto unlined dehydrator tray
and for:
BREAD score into 3 sections across and
down. Dehydrate for 4 more hours. Store bread in refrigerator
for up to one week. Can freeze up to 3 months.
CRACKERS score into four sections across
and down and cut each square across to make a triangle. Dehydrate
crackers approximately 12 to 24 more hours until they reach
your desired crunch. Store crackers in sealed container in
freezer (helps to keep the crunch) for up to three months!
Crackers are wonderful with the Live Hummus
and the Bread is Yummy with the Nutty Seed Veggie Burgers!
* Chia seeds can be ground in your coffee
grinder or in a dry blade Vita Mix container.
Living Cakes, Pies
and Desserts Chewy Hazelnut Fudge Bars Created by Barbara with Rawfully Tempting with her kind and generous permission. www.rawfullytempting.com
Ingredients:
1 cup almonds, soaked 6-8 hours
1/2 cup macadamia nuts
1/2 cup shredded coconut
6 medjool dates, pitted and chopped
1 apple, roughly chopped
3 Tbsp maple syrup (or agave), to taste
1 tsp mesquite powder (optional)
2 Tbsp almond or nut butter
1/4 cup cacao powder
2 Tbsp ground flax seeds
2 Tbsp hemp seeds
3 Tbsp sunflower seeds (soaked 2 hours)
1/2 tsp hazelnut extract (or 2 drops Medicine Flower Hazelnut extract)
1/2 cup water, as needed to process
dash of sea salt
1/2 cup walnuts (soaked overnight)
1 Tbsp goji berries, soaked 1 hour
1/2 cup raisens
1/2 tsp cinnamon
Directions: Process almonds and macadamia nuts. Add half of shredded coconut. Add and process remaining ingredients except for walnuts, goji berries, raisins and remaining coconut, until creamy, adding water as needed.
Add walnuts, goji berries, raisins and remaining shredded coconut and process, leaving chunky pieces.
Using an offset spatula. spread mixture about 1/4 - 1/2" thick onto a non-stick covered dehydrator sheet, and dehydrate at 125 degrees for 1 hour.
Adjust dehydrator to 110 degrees for about 6 hours. Peel off non-stick sheet and flip onto a mesh dehydrator tray. Sprinkle with cinnamon.
Using a dull-edged knife, cut into bars or mini square bites and dehydrate another 6-8 hours or until done. Bars should be dry on outside, and chewy inside.
Apple Betty with Cashew Cream Sauce Recipe from "Raw Fusion: Better Living Through Living Foods Volume 2" by LindaJoy Rose, Ph.D. www.rawfusionliving.com
Ingredients:
(Filling)
8 apples
2 cups raisins
1 ½ tbs. orange zest
1 TB. cinnamon
3 TB. raw honey
1 tsp. nutmeg
(Crust)
3 cups raw pecans
1 cup dates
1 TB. olive or coconut oil
(Sauce)
¾ cup raw cashews
1 cup water
3TB.honey (or substitute with sweetener of choice)
1 tsp. vanilla extract (or ½ tsp. butterscotch flavoring)
½ tsp. cinnamon.
Prep: Soak raisins for 1-2 hours. Soak cashews (separately) for 2 hours.
Directions: In food processor pulse 3 apples with 1 cup raisins, cinnamon, nutmeg and honey. Dice remaining apples into small pieces and put in bowl with remaining raisins. Ideally let this mixture marinate for at least 1 hour.
Process pecans, dates and oil in food processor until fine. Press 2/3 of the mixture into baking pan. Pour apple mixture over. You can warm this in oven at lowest temperature with door ajar for 3 hrs. or place in dehydrator for 2 hours at 145 degrees but make sure to lower if you need to leave it longer.
Put cashews, water, honey, extract and cinnamon in blender and blend until smooth. Remove pan from oven and drizzle cream sauce over top. You can also dust a bit more cinnamon on top. Raw ice cream made or store bought coconut ice cream served with this dessert would also be fantastic.
Chaya-Ryvka's
Alive Pecan Pie Recipe By Chaya-Ryvka Diehl
In your food processor : 1 1/2 Cups Pecans Process until pecans become a butter
Add one at a time:
10oz. Dates Mixture from vitamix
Process until well combined
Pour into pie crust and top with:
1 cup chopped pecans
Place pie in your fridge and enjoy for up to a week!
Chaya-Ryvka's
Coconut Cheesecake (Agave and Cashew Free) Recipe By Chaya-Ryvka Diehl
Makes one 10 inch cheesecake Serves up to 14
Crust
1.5 Cups Shredded Coconut
1.5 Cups Almonds
4 oz. Medjool Dates (about 6 nice
big juicy dates)
1 tsp. Vanilla Powder
1/8 – ¼ tsp. salt (
always start with less, taste and add as needed)
1 Tbs. + water (as needed to help
crust to hold together)
Process in your food processor until
the crust will hold together with slight pressure.
Grease your cheesecake pan.
Evenly distribute and press crust into
base of pan.
Filling:
1 oz. Soaked Irish Moss
2 Cups Water
½ Cup Coconut Sugar
Crystals
2 tsp. Vanilla Powder
¼ - ½ (start w/ less and taste) tsp. Sea
Salt
Blend well to break up coconut crystals.
Add:
1 Jar Living
Tree Community Coconut Cream
½ Cup extra Virgin Coconut Oil
Blend Irish Moss and 1 cup water on
high until the moss has completely broken down and is a
sliky gel consistency.
Add 1 cup of water, the coconut sugar
crystals, the vanilla powder and sea salt.
Blend well to break up coconut crystals.
Add the Living Tree Community Coconut
Cream and Virgin Coconut Oil
Blend well to break down coconut pieces.
Pour over crust and allow to set up
in fridge overnight.
Note: This will set in less time but
the consistency gets more and more cheesecake like as it settles
in the fridge. This dessert will last up to a week covered
in your refrigerator.
Coconut
Cream Carob Dessert Pudding by author: Dorit of SerenitySpaces.org
1 cup macadamia nuts
1/2 cup celery jjuice (freshly made)
4-5 Tablespoons Living Tree Community Foods Coconut Cream
1/4 - 1/2 cup carob powder
2 Tablesppons Agave Nectar or Stevia or 6-7 dates ( pithed)
dash cinnamon powder
dask nutmeg powder
dash cardamon powder
Place everything in a powerful belnder until smoth and creamy.
place in a refrigerator until chilled before serving
Alive
Pecan Pie with Almonds and Dates Ingredients:
2 cups Living Tree almonds, soaked for
one hour, drained, dried
3 dozen pitted Medjool dates, soaked
for one hour, drained (save water)
1 tablespoon fresh lemon or lime juice
1/2 teaspoon Living Tree cinnamon
1/4 teaspoon Royal Himalayan Pink Crystal
Salt
1 tablespoon? Living Tree vanilla powder
2 cups Living Tree pecans, soaked for
one hour, drained, dried
Living Tree Alive Coconut oil
Directions:
Put almonds and 10 dates in a food processor
and blend until they have a crust-like consistency. Add a
small amount of water (saved from soaking the dates) if necessary
to aid in bringing almonds and dates together.
Grease a pie plate or 9-inch square baking
pan with a light coat of coconut oil to prevent the pie from
sticking.
Use a spatula or the underside of a spoon
to press the almond-date crust into the bottom and sides of
the plate or pan. Put the finished crust in the freezer until
time to fill it.
Combine the remaining dates, fresh lemon
or lime juice, cinnamon,? salt, and vanilla in a food processor
and blend until smooth. Use a small amount of water (left
over from soaking dates) if necessary.
Spread the date filling evenly over the
almond-date crust and arrange the alive pecans on top of the
filling, pressing down lightly to keep the pecans in place.
?Hint: Put a bit of? Living Tree Snugglespoon
Honey on top of the pecans for a tasty glaze.
1 cup Living Tree Community Chocolate
Mango Sauce, Warmed in Dehydrator
2 tablespoons Living Tree Community
Dark Cacao Powder
3 tablespoons Living Tree Community
Coconut Oil, Warmed in Dehydrator
FILLING
1 cup Maple Syrup
½ cup Living Tree Community
Coconut Butter, Warmed in Dehydrator
1 ¼ cups Living Tree Community
Medjool Dates, Pitted
1 8 oz Jar Living Tree Community Pecan
Butter
1 tsp Living Tree Community Vanilla
Powder
¾ cup Living Tree Community
Pecans Halves, Chopped
PECAN TOPPING
30-60 Pecan Halves
¼ cup Maple Syrup
CHOCOLATE DRIZZLE
¼ cup Living Tree Community
Dark Cacao Powder
¼ cup Maple Syrup
1 ½ tbsp. Living Tree Commmunity
Coconut Oil
TO MAKE THE CHOCOLATE BOTTOM:
Blend all ingredients in a high speed
blender to achieve a smooth consistency.
Pour into the piecrust and refrigerate
until firm...at least two hours.
TO MAKE THE FILLING:
Place maple syrup, coconut butter, dates,
pecan butter, and vanilla powder in the food processor and
blend until smooth.
Fold in chopped pecans by hand.
Pour into chilled chocolate mango bottom
pie.
FOR PECAN TOPPING:
Brush pecan halves with maple syrup.
Place the pecans on top of filling at
edges of the plate (short end of pecans touching edge) creating
a circular pattern. You can stop there or continue to fill
in the center with another row, leaving room for 5 pecans
in the center to make a flower.
TO MAKE THE CHOCOLATE DRIZZLE:
Mix coconut oil, cacao powder, and maple
syrup in blender to achieve a smooth consistency.
Drizzle over top of pie.
CHILL THE PIE for a minimum
of 3 hours. Enjoy!
Live
Almond Pecan Pie Crust by Master Live Food Chef Diana Hirsch
1 cup
Living Tree Commmunity Almonds, soaked overnight and dehydrated
(approx. 1 3/4 cup dried)
1 cup Living Tree Community Pecans, soaked overnight and dehydrated
(approx. 1 1/8 cup dried)
½ cup Living Tree Community Coconut Sugar
8 Living Tree Community Dates, pitted and cut into fourths
1 tsp Cinnamon
1 tsp Alcohol Free Vanilla Flavoring, Frontier Brand
½ tsp Living Tree Community Vanilla Powder
¼ tsp Living Tree Commmunity Himalayan Sea Salt
Place dried almonds and pecans, chopped
dates, coconut sugar, cinnamon, vanilla flavoring, vanilla
powder and salt in the food processor. Process checking often,
until crumbly but not sticky You can check your mixture by
pressing it between your fingers....it should stick together.
Now, put crumbly mixture into the bottom of 9 1/2 inch pie
plate. Spread mixture up sides of plate and all the way around
the edges. Press down first into corners, then sides, and
edges. Move additional crust where needed and when sides are
complete press the crust into the bottom. Crust is ready to
fill with almost any pie filling. Refrigerate until ready
to fill.
Raw
Cacao Mousse: 1 oz soaked Irish Moss
1 cup water
4 cups almond milk
1 cup date paste
1 cup agave nectar
Royal Himalayan Pink Crystal salt
Vanilla
1 cup raw cacao powder
3 TB lecithin
1 cup coconut butter
Blend Irish Moss with water until well
broken down. Add the rest of the ingredients except for the
lecithin and coconut butter. Blend until well incorporated,
then add slowly the butter and lecithin. Keep blending until
the mixture is totally smooth. Pour into individual cups and
set in freezer for about an hour or until the middle feels
slightly firm to the touch. Top with your favorite berries
(we love cherries or raspberries), cacao nibs or Meringue.
This recipe makes about a dozen servings.
Meringue: 1 oz Irish Moss
1 cup water
2 cups coconut milk
1 cup coconut meat
1 cup soaked cashews
6 TB agave nectar
Royal Himalayan Pink Crystal salt
Seeds from 1 vanilla bean
1 cup coconut butter
Blend Irish Moss and water until the moss
is broken down well. Add rest of ingredients except the coconut
oil, drop the oil at the end into the smooth mixture. Top
mousse, or fruits and put about 1 hour into the fridge to
get solid.
This Meringue can also be a basic for a
savory dish: replace vanilla and agave with chopped fresh
herbs, optional lemon juice, optional salt, increase coconut
meat and/or cashews to get a cream-cheese like texture.
(The original recipe and more delicious dessert ideas are
found in the amazing book I am Grateful by Terces
Engelhart)
Vanilla
Ice Cream: 2 cups soaked almonds
3 cups of water
1 cup coconut oil
1 cup soaked Irish Moss
1 cup agave nectar
Seeds from 2 vanilla beans
1 tsp vanilla powder
3 pinches of Royal Himalayan Pink Crystal salt
Blend almonds and water to milk, strain
and keep the pulp for another recipe. Blend 1 cup of almond
milk with the Irish Moss until completely smooth. Add all
other ingredients, last add coconut oil slowly. Pour into
a freezable container and freeze overnight. When ready, scoop
and enjoy with fruits, raspberry sauce, raw chocolate sauce
or make variations of the ice cream:
add 1 cup cacao powder, orange zest and 1 cup agave nectar
for a heavenly chocolate ice cream
add 1 cup of minced mint leaves with 1 cacao nibs after
blending
add 1 cup of banana or mango pulp, lower the water by
1 cup
add 2 tbsp Maca powder and replace Agave Nectar with Maple
Syrup for a toffee flavored ice cream.
Decadent
Carob Fudge Mousse by Master Chef Bruce Horowitz, www.thesunkitchen.com
2 cups avocado
1/2 cup ripe banana
1 cup Living Tree raw carob powder
1 cup pitted dates (soaked in water if dry) or 1/2 Cup Living
Tree Agave Nectar
1 cup water or coco water
1 Tbs. Living Tree coconut oil or olive oil
Optional Flourishes: Pinch of fresh vanilla bean or 1 tsp
vanilla extract, 1 tsp. spirulina, 1/2 tsp. orange zest
Blend until creamy, chill and enjoy.
Celestial Pecan
Pie 5 bananas
1 papaya (or mango, or a pint of strawberries, sliced)
1 cup pecans (soaked in water for 1 hour)
1 1/2 cups pecans (don't soak)
6 oz. filtered water
5-10 dates, soaked
1/2 vanilla bean , cut into tiny pieces
1 heaping tbsp. raw honey (or to taste)
dash of Nama Shoyu
Soak one cup of pecans in filtered water.
Set aside.
Fruit crust: In a 9-inch glass pie
pan, arrange one layer of sliced bananas (2 1/2 bananas should
do it). Lay the banana slices in a spiral pattern with one
slice slightly overlapping the other until you have covered
the entire pie pan. Also put a layer going up the sides of
the pie pan. Next, cut the papaya into 1/4 inch thin slices
and layer the papaya over the banana. Over the papaya, put
another layer of slightly overlapping banana slices. Now with
your hands, compress the fruit down evenly. Set aside.
Pecan Cream filling: In a blender,
put 1 cup of soaked (drained) pecans, dates, 6 oz. filtered
water and tiny pieces of vanilla bean and blend to a fine
cream. Taste the cream, and if it is not sweet enough for
your taste, add more dates.
Pour the pecan cream filling over the fruit in the pie pan.
Put the pie pan into the dehydrator and dehydrate at 95 deg
F for 3 hours.
In a small bowl, blend the raw honey with just a little water
and a dash of Nama Shoyu. Prepare the unsoaked pecans for
the topping by tossing gently with the honeyed water to coat
the pecans.
After 3 hours , take the pie out of the dehydrator and place
one layer of the prepared pecans on top of the pie. Place
them artistically radiating towards the center of the pie.
Chill the pie at least one hour before serving.
Serves 6-8. Keeps for a few days in the refrigerator.
Raisin Balls From the kitchen of Katherine Dichter
2 cups raisins
1 cup almonds
3 cups raw coconut flakes
1 lemon, juiced
Grind the almonds in a food processor, then add raisins, 2
cups coconut and lemon juice
Form the mixture into balls
Roll the balls in the remaining coconut
Serve fresh, or refrigerate - should keep for 2-3 days
Carrot Cake From the kitchen of Katherine Dichter
Approx. 6 large carrots
1 cup raisins (or 1/2 cup raisins and 1/2 cup dates)
1 cup whole almonds
2 tsp. slivered almonds
1/8 cup raw honey
1 tsp cinnamon
Pinch of nutmeg
Pinch of cardamom
1/2 cup coconut
Run the carrots through a Champion juicer
with the blank plate to make three cups of pulp
Grind the almonds in a food processor, or in a Champion juicer
without the screen or blank installed
Mix all ingredients in a bowl
Form the mixture into the shape of a cake and decorate with
almond slivers or raisins
Apple Pie Crust:
1 cup almonds, soaked 12-48 hours and blanched
1 cup sunflower seeds, soaked 6-8 hours
1/2 cup mission figs
1 teaspoon cinnamon
Process all ingredients in a food processor using the "s"
blade until dough forms into a ball. Press dough into a 9''pie
plate.
Filling:
4-6 apples
1-3 tablespoon psyllium
1 teaspoon vanilla
1 teaspoon cinnamon
Process apples, psyllium, vanilla, and cinnamon in a blender.
Add more psyllium to adjust the consistency of the filling.
Pour into crust and refrigerate until serving. Decorate top
of pie with a few slices of thinly sliced apples in the form
of a wheel. Add a few sprigs of mint to decorate.
Apple Walnut
Pie Crust:
1 cup almonds, soaked 12-48 hours and blanched
1 cup pecans, soaked 6-8 hours
3/4 cup honey dates
1/2 teaspoon vanilla
1 teaspoon cinnamon
Process almonds and pecans in a food processor
using the "s" blade until finely chopped. Slowly
add dates. Add vanilla and cinnamon and mix well. Press dough
into 9'' pie plate.
Process apples, lemon juice, and cinnamon
in a blender until chunky. Stir in walnuts. Pour into crust
and refrigerate until serving
Could it be Chocolate
Pudding? This recipe is from "The High
Energy Diet Recipe Guide" by Dr. Douglas Graham, www.doctorgraham.cc
Blend twelve dates, twelve black mission
figs and one quart of water. (More or less water may be needed
depending on the "dryness" of your fruit. Start
with slightly less.)
Susan's Alive
Cacao Fudge We received this delightful recipe
from an enthusiast:-
I make wonderful fudge with your tahini.
I use tahini, raw cocoa powder, vanilla, honey and a pinch
of sea salt. I didn't measure but I think it would be 1/2
jar tahini, 1 teaspoon vanilla, 1/2 cup honey, 2 tablespoons
cocoa powder and a pinch of salt. Adjust to taste. It's unbelievable.
Sometimes your tahini is very thin so I use it for a fruit
dip. Really satisfies that chocolate craving!
Susan Elliott
Gurnee, Illinois
This is a great pie for your friends and family. Don't tell
them it is raw. You will see the surprise on their face, when
you tell the pie is raw and... you will definitely have new
fans for your raw food diet (if you hadn't yet). By the way,
did you know that raw chocolate is very healthy? It contains
a lot of nutrients, like magnesium, silicon and many anti-oxidants.
Chocolate also stimulates hormones.
Ingredients for the crust:
1/2 cup raw cacao powder
1/2 cup carob powder
1 cup almond flour
1/2 cup agave nectar
1/4 cup cacao butter
1/2 teaspoon salt
Ingredients for the filling:
1 cup cacao powder
1 cup carob powder
1 1/2 cup agave nectar
1 cup coconut butter
For decoration:
shredded coconut
optional: 1 banana, goji berries, raisins and a walnut
Make almond flour by blending dry almonds in your blender
until fine. Don’t blend to a paste.
Mix all crust ingredients by hand into a dough. Press the
dough evenly into your tart pan. We use a silicon tart pan.
Chill in the fridge for at least an hour.
Blend all the filling ingredients until very smooth by hand
or in a blender. Make a second layer on the chilled cake crust.
Garnish with shredded coconut if you like. Press gently so
that it doesn’t fall off later.
Place your pie back in the fridge and chill for at least another
hour.
Remove the tart pan. Before serving, you can decorate the
pie, if you like. We used a banana, goji berries, raisins
and a walnut.
Almond
Butter Shortbread We received this recipe from Martha
Morales of Denver,Colorado that we'd like to share with you.
Mrs. Morales is not as yet on completely raw food and this
delightful recipe is a result of her culinary experiences
along the way:- For some people trying to heal, it is necessary to bake
nut flours and butters in order to tolerate them . After trying
the raw almond butter made into milk for over a month and
then having it baked instead, I have found it makes an enormous
difference for me. Below is a very simple recipe that I made
up and would like to share. It bakes into a shortbread that
seems just like it's made from regular flours, except it's
much more tender and light. Everything's adjustable to personal
preference. Here's how I do it every day for my lunch. I have
nothing else with it except sips of water. It's recommended
to have fresh orange pieces /oj and leafy lettuce/celery half
an hour after eating it to further aid digestion.
Combine and mix well. Spread evenly in
a lightly oiled oven-worthy dish. I like to use a drop of
avocado oil and a ceramic baking dish. Prick the dough with
a fork in a few places.
Bake in middle of oven for 12 - 15 minutes
until golden brown on top and springy to touch. Don't let
it get too dry.
Cool ten or more minutes. Cut carefully
if desired and lift pieces out gently onto a plate with a
small flat server or eat with a spoon from the dish if it
is appropriate.
Organic Raw
Macadamia Nut Ricotta Cheese We feel privileged to bring you
the alive recipe by Chef Tamar of California. This is a mild
and scrumptious nut cheese that looks, feels and tastes like
ricotta.
Ingredients:
1.25 cups organic, raw macadamia nuts, soaked at least 30
minutes
.25 cups organic pine nuts
1/4-1/2 cup organic lemon juice (more will make it more zesty
and
slightly more creamy)
lemon zest from a medium sized organic lemon
2 tbls. Organic cold-pressed olive oil
1+ tsp. of Celtic sea salt
freshly ground black pepper (optional)
Process all ingredients in a food processor, wiping down the
sides periodically until a creamy paste is achieved. You can
add a bit of water to produce a looser cheese. Adjust lemon
and salt according to taste. Enjoy in crepes, as a vegetable
dip, rolled in cabbage leaves, on a cracker... or zillions
of other possibilities.
Habib's Raw Nut
Cheese ONE LAST TREAT, before you go out
to spread the word that cashews are really raw: My own nut
cheese recipe, which can be used with most nuts (cashews are
an extremely good choice, and pistachios too!). A word of
caution however, brazil nuts, macadamias and pine nuts don't
work well with this recipe. Although they are very tasty nuts,
for some reason they have a bitter taste when you culture
them. I don't know why this is, but know that they all share
in common a high fat content, whatever that means. Continue
to enjoy them, but as nature gives them to you, not as a nut
cheese.
Here's the recipe, which is extremely simple
to make. Enjoy! RAW NUT CHEESE: Raw nut cheese can be made
without a dehydrator. It is better for you and tastes better
too! The nuts must be raw. Heated nuts will spoil your cheese.
Raw nuts ensure only good bacteria grow that make the nut
cheese taste great! Put 1 lb. of nuts into your food processor
or vitamix. Add purified water to make a thick cream. Spread
evenly on bottom of glass baking pan, and cover with cheesecloth
or a clean kitchen towel. Let it sit in the open air 2-3 days,
tasting periodically. If it tastes off you will need to start
again, otherwise it's fine. At the end of this time, put it
in a covered container and refrigerate. When it begins to
taste pleasantly sharp, it's ready for use. Refrigerated it
lasts a long time, continuing to improve in taste. HINT: Save
a small amount. Add it to your next batch to ensure it gets
off to a proper start!
Spicy Hummus
Dip 2 cups beans, sprouted 2-3 days
3 medium cloves garlic, minced
1 cup fresh parsley
1/3 cup raw tahini
1/4 cup minced scallions
2 tablespoons lemon juice
1 tablespoon Bragg Liquid Aminos
Process the garbanzo beans through Champion
Juicer using the solide plate or in a food processor using
the "s" blade. Add remaining ingredients and mix
well.
Pine
Nut Cream 1 1/2 cups sprouted pine nuts
3 oz. filtered water
Put the pine nuts and water into a blender and blend to a
fine cream.
Pour the cream into a muslin bag and squeeze out all the liquid.
Save the pulp form another use.
Yield: approx. 1 cup. Keeps for 1 day in refrigerator.
Cultured Cream: Put it into a glass jar, cover with a clean
tea towel and let sit at room temperature for 8 hours. Then
refrigerate. Keep for up to 5 days.
Pine Nut Parmezan 2 cups pine nuts
Soak the pine nuts in filtered water for 8 hours. Rinse, drain
and sprout for 8 hours.
Rinse the pine nuts, then place on a mesh dehydrator tray
and dehydrate at 95 deg F for 24 to 36 hours, or until thoroughly
dry.
Grind the pine nuts in a coffee/nut mill. Store the Parmezan
in the refrigerator.
Yield a little more than 2 cups. Keep s for up to a month
in the refrigerator.
Alpine Yogurt 2 cups sprouted almonds, blanched
3/4 cup sprouted pine nuts
3/4 cup sprouted sunflower seeds
1 3/4 cups filtered water
Put all ingredients into blender and blend
to a fine cream.
Pour the cream into a muslin bag and squeeze out all the liquid.
Pour the liquid into a wide-mouth glass jar, cover with tea
towel and let sit at room temperature for 8-12 hours. You
will see that the yogurt goes to the top and the whey settles
on the bottom.
When done, put into the refrigerator to solidify more. Serve
by scooping from the top.
Yield: approx 10 oz. Keeps up to 5 days in the refrigerator.
Rich Yogurt "Rich" In Essential
Fatty Acids
3/4 cup soaked walnuts
3/4 cup soaked pecans
3/4 cup sprouted and blanched almonds
1/4 cup sprouted pine nuts
2 cups filtered water
additional water for soaking
Soak the walnuts and pecans overnight. The almonds and pine
nuts can be soaked overnight and then sprouted for one day.
Rinse all the nuts. Put into a blender with 2 cups filtered
water and blend well into a fine cream.
Pour the cream into a muslin bag and squeeze out all the liquid.
You should have about 20 oz. of liquid. Put the liquid into
a wide-mouthed glass jar, cover with muslin or cheesecloth
and let set at room temperature for 8 hours. After 8 hours
you will see the solids rise to the top of the jar and the
liquid whey settles to the bottom. Put the jar into the refrigerator
and let the yogurt solidify more. When ready to use, just
spoon the yogurt carefully off the top.
Yield: 2 cups. Keeps for up to 5 days in the refrigerator.
In a food processor using the "S" blade, process
the apricots and macadamias to a smooth butter.
Yield: 1 1/2 cups. Keeps for up to 1 week in the refrigerator.
Serving Suggestions: Great as a topping for sliced apples,
pears, jicama and chayote.
Tahini/Miso Dip 1 orange, juiced
6 tbsp. raw sesame tahini
2 tsp. red miso
1 scallion, finely chopped
Put first three ingredients into a food processor, using the
"S" blade.
Transfer to a bowl and blend in the chopped scallion.
Makes 1 cup. Keep for a week or more in the refrigerator.
Almond Mayonnaise 1/2 cup sprouted almonds, blanched
1 tbsp. soaked pine nuts
1 heaping tbsp. agar-agar flakes
1/2 clove garlic
1/2-3/4 cup filtered water (put 2 ice cubes in the water)
1 cup organic, unrefined oil ( a good combination is 1/2 extra-virgin
olive & 1/2 sesame or sunflower oil with tbsp. of flaxseed
oil)
3 tbsp. lemon juice
1/2 tsp. unpasteurized apple cider vinegar
1/2 tbsp. raw honey
1/4-1/2 tsp Celtic sea salt
1/8 tsp. yellow mustard powder
1/8 tsp. white pepper (grind fresh in a peppermill)
Place a small glass bowl and wire whisk into the freezer for
later use.
Put the almonds, pine nuts, agar-agar flakes, garlic and 1/2
cup of the water into the blender and blend well, adding more
water if necessary. (The ice cubes are in the water to keep
it cold, which helps solidify the mayonnaise when you add
the oil.)
When the almonds are broken down to a fine cream, start adding
in the oil very slowly. Have the blender running on medium
or high (depending on your blender). The mayonnaise will start
to thicken. If it gets then, add in an ice cube or two, which
will thicken it up again.
When all the oil is absorbed into the almond mixture, transfer
the mayonnaise to the small chilled bowl and add in the lemon,
vinegar and honey slowly, beating constantly with the wire
whisk. Then, add in the Celtic sea salt and spices. Taste
and adjust the flavors. Store in a glass jar in the refrigerator.
Makes almost 2 cups. Keeps for 3 weeks or longer in the refrigerator.
Note: If the mayonnaise
separates (and gets thin) when you add in the lemon juice
and spices, it is usually because you added them too fast
and didn't whisk all the while. Should this happen, put the
whole thing back in the blender, add in another 1/2 tbsp.
agar-agar flakes and 2-3 ice cubes, and blend again. It should
thicken up. It if still doesn't, put the mayonnaise into the
refrigerator, and after a while it will thicken from the cold.
Macadamia Cream 2 cups macadamias soaked in filtered
water for 4 hours
2 cups filtered water
1 tbsp. agar-agar flakes
Drain and rinse the nuts. Blend the nuts with 2 cups of filtered
water in a Vita-Mix. (In a regular blender you can do it in
two batches. You may have to blend longer, so the nuts break
down to a fine cream.)
Take the blended cream and strain through a muslin cloth or
bag. You should have approx. 20 oz. of liquid. Put the liquid
back into the blender, add the agar-agar flakes and blend
well. Pour into a wide mouth glass jar and put into the refrigerator.
In a few hours, the cream will have thickened and risen to
the top of the jar. When ready to serve, spoon the cream off
the top, as needed.
Yield: 12 oz. Keeps for 3 days in the refrigerator.
Indian Spice
Sauce 1 cup mashed avocado
1 cup Macadamia Cream
1/2 cup olive oil, extra-virgin
1 one-inch slice of ginger
1/2 jalapeno, minced
1 garlic clove, pressed
1 1/2 tbsp. Indian Spice Seasoning 1 tbsp. ground cumin
Celtic sea salt and Nama Shoyu, to taste
Put all ingredients into a bowl, and with a wire wisk, mash
and blend until a smooth sauce is produced.
Yield: 2 cups. Keep for 2 days in the refrigerator.
Almond
Yoghurt I take almond milk made with
soaked raw almonds (or almond butter) and water and strained
through a cheese bag, wringing the bag and reserving the pulp,
and make the fresh almond milk into yogurt with a non-dairy
yogurt starter (I use GI ProHealth GI ProStart). For 2 quarts
of yogurt, I use 2 quarts of almond milk heated to 180 degrees
F then cooled to under 100 degrees F and 1/8 teaspoon of the
starter, mixed in well. Processing as for dairy yogurt, allow
it to culture (I use an electric yogurt maker) eight to twelve
hours and then allow to cool in refrigerator several hours
before using. This is a very fluid yogurt, with a light yogurt
tang.
Store the reserved pulp in a closed container - glass for
best taste - in the refrigerator.
Lasts safely just a few days, so amounts
should be adjusted to make no more at a time than will be
consumed within a few days (up to five). If they are not consumed
in that time, they should be discarded.
Almond
"Hummus" To 1/2 cup almond yogurt in
a bowl add 1/4 cup almond pulp, 1 heaping TBSP Organic Raw
Sesame Tahini, 1 level TBSP Organic Raw Black Sesame Tahini
and a sprinkle of Himalayan Pink Salt. Adjust thickness and
salt as desired, other seasonings may be used to taste. May
be eaten alone or with other foods as desired.
Lasts safely just a few days, so amounts
should be adjusted to make no more at a time than will be
consumed within a few days (up to five). If they are not consumed
in that time, they should be discarded.
Almond
Cream Cheese Place a sieve or other strainer over
a bowl with plenty of space between so the dripped liquid
does not reach the bottom of the strainer. either line the
strainer with four layers of cheesecloth or place a cheese
bag in it. Pour the desired amount of almond yogurt into the
bag or cheesecloth in the strainer and let drip for about
eight hours, checking every couple of hours to make sure the
"whey" is not touching the strainer. If it seems
too close, set the strainer and bag over another bowl. The
"whey" can be stored in refrigerator to use as desired
as a beverage or tried in other food recipes.
After the "whey" has dripped out, carefully turn
the "cheese" out into a bowl then scrape the "cheese"
clinging to the cloth with a spatula into the bowl as well.
Store covered in the refrigerator.
Use as desired. My fave right now is spread on celery and
lightly sprinkled with pink salt. That and a bowl of the hummus
as above is a satisfying lunch.
Lasts safely just a few days, so amounts
should be adjusted to make no more at a time than will be
consumed within a few days (up to five). If they are not consumed
in that time, they should be discarded.
Alive Hummus by Live Food
Master Chef Diana Hirsch
2 medium zuchini, peeled and chopped
3 cloves garlic, crushed
1/3 cup fresh squeezed Lemon Juice
1 tsp Himalayan Fine Sea Salt
1 tsp paprika
1/2 tsp ground cumin
1/2 cup Living Tree Community Raw Sesame Seeds, (soaked 2-4
hours)
1/2 cup Living Tree Community Live Tahini
1.) Combine all ingredients, except the
sesame seeds and the tahini, in a food processor or blender
and puree.
2.) Add the tahini and sesame seeds and puree until smooth
3.) Serve on lettuce leaves with chopped tomatoes and sprouts
ENJOY!
Acknowledgements:
Our friend Rhio has published a magnificent book called "Hooked
on Raw". This volume is written by a master, with the
highest intelligence and awareness. We strongly recommend
it. You can order a copy by phoning her at (212) 343-1152
The recipes Walnut Curry Pate, Almond-Beet Nut Roll,
Mock Black Ink Pasta with Pesto, Pine Nut Cream, Pine Nute
Parmezan, Alpine Yogurt, Rich Yogurt, Apricot Butter, Tahini/Miso
Dip, Almond Mayonnaise, Macadamia Cream, Indian Spice Sauce,
and Celestial Pecan Pie are all from her wonderful book.
Raw food preparation classes by the author of The Raw
Gourmet, Nomi Shannon. Three videos are available: Volume
1: Start Your Day the Healthy Way features fruits, juicing,
smoothies, puddings and cereals. Volume 2: Making Meals Out
of Nuts and Seeds features entrees like mock salmon loaf,
pate, roll-ups, burgers, stuffed peppers, nori rolls, chilles
rellenos, neat balls and gravy and more. Volume 3 : Palate
Pleasing recipes for 4-400 features recipes for home and banquets.
How to multiply a recipe. See traditionals tasting foods made
raw like spaghetti, marinara sauce, pesto sauce, spinach mousse,
lasagne. See the saladacco and mandoline-plus demonstrated.
All videos include plating ideas and recipes. Great companion
to the The Raw Gourmet book.
¾
cup 
